Looking for an alternative to pumpkin pie? These cake-like pumpkin cookies with brown sugar frosting are all kinds of delicious. Soft and cakey, sweet and spicy―they’re fabulous served with coffee. Kids love making AND eating them. This is a very versatile seasonal sweet.
- 2 1/2 cups whole wheat pastry or AP flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, lightly packed
- 1 can canned pure pumpkin puree (not pie filling)
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 cup salted butter
- 1 cup lightly packed brown sugar
- 1/4 cup heavy cream
- 2 cups powdered sugar
Whisk together all the dry ingredients: flour, baking powder, baking soda, pumpkin pie spice, and salt.
In a separate bowl, cream together butter and sugars until lightly and fluffy. Add pumpkin, egg, and vanilla and mix until thoroughly combined.
Add dry ingredients to wet ingredients and mix until combined.
Drop mounds of cookie dough by the tablespoon onto parchment-lined cookie sheets, leaving a couple of inches between cookies. The dough isn’t firm like some cookies―more like a cross between cake batter and cookie dough. However, the mounds should hold their shape.
Bake at 350 degrees for 12-15 minutes. Allow to cool on the pan for about 5 minutes, then transfer to a rack to cool completely.
- In a medium saucepan, heat butter, cream and brown sugar. Allow to come to a gentle boil for 2 minutes.
- Remove from heat and cool to room temperature.
- Add in powdered sugar. A mixer works nicely to whip up the frosting a bit, but you can easily add the powdered sugar by hand.
- Spread frosting over cooled cookies and top with nutmeg or cinnamon.
Cookies can be stored for 5-ish days in an air-tight container.